Description
Chicken Pot Pie Pasta is a creamy, comforting fusion of classic chicken pot pie and hearty pasta, made in one skillet with tender chicken, vegetables, and a savory sauce—no crust required.
Ingredients
- 12 oz pasta (rotini, penne, or shells)
- 2 cups cooked chicken, shredded or diced
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 small onion, diced
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup milk or heavy cream
- 1½ cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 tsp dried thyme or poultry seasoning
- Salt and black pepper, to taste
- ½ cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add diced onion and garlic; sauté until softened, about 3–4 minutes.
- Sprinkle in the flour and stir continuously for 1 minute to form a roux.
- Slowly whisk in the chicken broth and milk until the sauce is smooth and begins to thicken, about 3–4 minutes.
- Stir in the frozen vegetables, cooked chicken, thyme, salt, and pepper. Simmer until heated through and creamy, about 5 minutes.
- Add the cooked pasta to the skillet and toss to coat evenly in the sauce.
- If desired, stir in Parmesan cheese for added richness.
- Garnish with fresh parsley and serve warm.
Notes
- Use rotisserie chicken for a quick shortcut.
- Fresh vegetables can be used—sauté them with onion and garlic first.
- Add mushrooms, spinach, or white wine for flavor variations.
- This dish is best served fresh but holds well in the fridge for a few days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
